Ginger Pork Lettuce Wraps

  • Serves 4
  • Preparation Time: 30 minutes
  • Cooking Time: 15 minutes

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Ingredients

Adjust Servings:
2 cups vermicelli noodles cooked and cut (1/6 of a 1 pound package of dry vermicelli)
2 tablespoons sesame oil
1 pound boneless centre cut pork chops thinly sliced
1 tablespoon ginger minced
1 teaspoon garlic minced
1 cup snap peas thinly sliced
1/2 cup green onions chopped
1 cup bean sprouts
2 tablespoons cilantro chopped
2 tablespoons basil chopped
1 tablespoon lime juice
1 tablespoon rice wine vinegar
1/4 teaspoon dry chili flakes
1 cup red pepper thinly sliced
8 medium-size lettuce leaves (Boston, Bibb or Butterhead)

Nutrient Analysis

PER SERVING:

2 wraps


RENAL EXCHANGE:

4 Protein + 2 Starch + 1 Vegetable


Calories
338Kcal
Protein
30g
Carbohydrates
30g
Fibre
3g
Total Fat
10g
Saturated Fat
1.2g
Cholesterol
59mg
Sodium
88mg
Potassium
636mg
Phosphorus
301mg

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Enjoy this Asian inspired recipe with flavours of fresh lime and ginger! Leftover filling can be enjoyed on its own or on top of a salad!

Ingredients

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Preparation

1
Done

Cook vermicelli noodles according to the package instructions until softened. Using scissors, cut the noodles into shorter strands.

2
Done

In a large skillet, heat sesame oil over medium-high heat. Add the pork and brown it quickly. Add the ginger, garlic, peas, onions and sprouts and continue to sauté.

3
Done

Add the cilantro, basil, lime juice, vinegar, chili flakes, red peppers and vermicelli to the skillet and toss to combine. The vegetables should still be slightly crispy.

4
Done

Spoon the vermicelli stir fry into the lettuce leaves. Fold the lettuce leaves around the filling and enjoy.

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